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RECIPE
20 INGREDIENTS 8 STEPS 35min

Gluten-Free Pancakes with Cranberry Apple Compote

5.0
2 Ratings
These Gluten-Free Pancakes with Cranberry Apple Compote would make for a lovely addition to your Christmas Breakfast or Brunch! Bold in flavor, rich in color!
Gluten-Free Pancakes with Cranberry Apple Compote Recipe | SideChef
These Gluten-Free Pancakes with Cranberry Apple Compote would make for a lovely addition to your Christmas Breakfast or Brunch! Bold in flavor, rich in color!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
35min
Total Time
$0.85
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1/2 cup
1/2 cup
Water
1/2 Tbsp
Ground Cinnamon
2 cups
Granny Smith Apples , peeled, diced
1 1/2 cups
Gluten-Free All-Purpose Flour
1/2 Tbsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
2 Tbsp
Organic Coconut Sugar
2
Organic Eggs
1 3/4 cups
Unsweetened Vanilla Almond Milk
1/4 tsp
Ground Nutmeg
to taste
or Honey
to taste
Oranges , zested
to taste
Pecans
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
184
FAT
1.2 g
PROTEIN
2.3 g
CARBS
41.3 g

Cooking Instructions

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Step 1
For the Cranberry Apple Compote: Add Honey (1/2 cup) , Maple Syrup (1/4 cup) , Water (1/2 cup) and Ground Cinnamon (1 tsp) to a medium sauce pan. Cook over medium heat and bring to a boil, stir frequently.
Step 2
Once mixture above is boiling, add Fresh Cranberries (3 1/3 cups) and Granny Smith Apples (2 cups) , gently stir until well combined. Reduce heat to low and allow mixture to simmer for 10-15 minutes, or until mixture has begun to thicken.
Step 3
Remove from heat and allow to cool, then take fork and gently mash cranberries against the side of the pan so they pop and release their juice.
Step 4
For the Glutten-Free Pancakes: Add Gluten-Free All-Purpose Flour (1 1/2 cups) , Baking Powder (1/2 Tbsp) , Baking Soda (1/2 tsp) , Salt (1/2 tsp) and Organic Coconut Sugar (2 Tbsp) to a large mixing bowl, whisk until well combined.
Step 5
Add in the Organic Eggs (2) , Unsweetened Vanilla Almond Milk (1 3/4 cups) , Apple Cider Vinegar (1/2 Tbsp) , Vanilla Extract (1 tsp) , Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/4 tsp) . Stir until mixture is smooth, it should be somewhat thin, like your traditional pancake batter.
Step 6
Heat large skillet over medium heat and spray with coconut oil cooking spray.
Step 7
Once the skillet is hot, pour batter into individual pancakes, using approximately ¼ cup for each pancake. Smooth out with a spoon or spatula if needed. Cook until golden brown on bottom, then flip and cook again until a light golden brown color is reach. Repeat with the remaining batter.
Step 8
Serve warm with Maple Syrup (to taste) , Oranges (to taste) , Greek Yogurt (to taste) , Pecans (to taste) and enjoy!
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Nutrition Per Serving
Calories
184
% Daily Value*
Fat
1.2 g
2%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
29.6 mg
10%
Carbohydrates
41.3 g
15%
Fiber
5.0 g
18%
Sugars
21.8 g
--
Protein
2.3 g
5%
Sodium
242.6 mg
11%
Vitamin D
--
--
Calcium
97.0 mg
7%
Iron
0.6 mg
3%
Potassium
76.8 mg
2%
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